Sweet chili glazed salmon on the BBQ
- Preparation 10 min
- Refrigeration 1 h
- Cooking 12 to 15 min
- Servings 4 to 6
- Freezing I do not suggest
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🐟 A salmon that tastes like vacation
A sweet chili glaze, lime, fresh ginger and a crunchy peanut and green onion finish: this salmon tastes like vacation in every bite. Marinated for an hour, then cooked directly on a BBQ baking sheet and basted throughout for a lacquered, sticky crust just the way we like it. Ready in under 20 minutes, zero fuss.
🌶️ A mini kick, but nothing too strong
The sweet chili gives just a little kick, enough to wake up the salmon without ever being too spicy. It’s packed with flavour, sweet-salty, with that little Thai vibe that makes the fish totally addictive. Kids love it, and you can serve it without hesitation for guests. Nobody guesses it’s this easy to make.
🔥 On the BBQ or in the oven, go for it
This is the kind of chameleon recipe that saves both a weeknight dinner and a dinner party. On the BBQ, you get that beautiful caramelized lacquer and a hint of char. And on nights when you don’t feel like firing up the grill, the oven does an equally delicious job. A simple, quick, and rewarding recipe you’ll make all summer long.
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🥄 Divide the marinade in two right from the start
This is a food safety rule you should never forget. Split the marinade into two equal portions before you begin: one for marinating the raw salmon, the other set aside separately for basting during cooking. Never reuse the marinade that touched the raw fish. Discard it after marinating. The reflex of “divide first” solves everything.
🔥 Watch the heat. Sugar caramelizes fast
Sweet chili sauce contains a lot of sugar, so it caramelizes and can burn quickly on the BBQ. Keep an eye on your salmon and lower the heat if the top colours too fast. You want a beautiful golden, sticky lacquer. Not a charred top. Well-managed heat makes all the difference.
🖌️ Baste throughout for a lacquered finish
The secret to that shiny, lacquered crust is basting the salmon 2 or 3 times with the reserved marinade during cooking. Each layer caramelizes and builds up to form that beautiful sticky glaze. Don’t be shy. Brush it on generously. That’s what gives the fish its restaurant-quality finish.
🥜 The crunchy finish (peanuts or cashews)
Chopped peanuts and sliced green onions added just before serving bring the crunch and freshness that contrast beautifully with the tender, glazed salmon. If you have a peanut allergy, swap them for chopped cashews. Just as crunchy and delicious. Only add them at the very end so they stay crispy.
🐟 The baking sheet, or the oven
I use a reusable BBQ baking sheet like the Cookina, which I heat for 2 minutes before placing the salmon on it. It never sticks and lifts off without breaking. And if you don’t want to fire up the BBQ, make it in the oven: cook the fillets on a baking sheet at 400 °F (200 °C) for 12 to 15 minutes, then broil for 1 to 2 minutes to caramelize the top.
🌡️ The thermometer for perfect salmon
Salmon goes from juicy to dry in a minute. Pull it at 135 °F (57 °C) at the centre. It will climb to 145 °F during resting for moist, flaky flesh. Check out my guide des températures de cuisson des viandes et du poisson so you never get it wrong.
✅ What to serve with my sweet chili glazed salmon?
Stay in the Asian spirit. Serve it on a bed of Quick sesame chinese noodles or lime jasmine rice, with some Barbecued grilled broccoli on the side. The freshness of the vegetables and the softness of the noodles complement the glazed fish perfectly.
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Salmon
- 4 salmon fillets, about 200 to 250 g each
Marinade
- ½ cup (125 ml) sweet chili sauce
- 2 tbsp (30 ml) reduced-sodium soy sauce
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) fresh ginger, grated
- 1 tsp (5 ml) sriracha (optional)
- ½ tsp (2.5 ml) sesame oil
- 2 garlic cloves, finely minced
- Juice and zest of 1 lime
Garnish
- ¼ cup (60 ml) peanuts, chopped
- 2 green onions, thinly sliced
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Preparation
- In a small bowl, whisk together the sweet chili sauce, soy sauce, vegetable oil, fish sauce, ginger, sriracha, sesame oil, garlic, and lime juice and zest. Divide the marinade equally into two separate bowls.
- Place the salmon fillets in a dish and brush them with the first half of the marinade. Cover and refrigerate for 1 hour. Keep the second half separately in the refrigerator. This is the one you’ll use for basting during cooking.
- Preheat the BBQ to maximum heat. Place a baking sheet directly on the grates and let it heat up for 2 minutes.
- Place the salmon fillets on the baking sheet, skin side down. Discard the marinade that was used to marinate the raw fish.
- Close the lid and cook for 12 to 15 minutes, basting the salmon 2 or 3 times with the reserved marinade during cooking, until the internal temperature reaches 135 °F (57 °C) and the top is nicely caramelized. Watch the heat: the chili sauce contains sugar and caramelizes quickly. Lower the intensity if it colours too fast.
- Remove the salmon (the temperature will climb to 145 °F during resting), garnish with peanuts and green onions, then serve immediately.
Pull the salmon at 135 °F (57 °C) at the centre: it will continue cooking from residual heat and reach about 145 °F during resting, giving you moist, fork-tender flesh. Beyond that, it dries out. A meat thermometer takes all the guesswork out. You can also check that the flesh has gone from translucent to opaque and flakes easily.
Absolutely. Place the salmon fillets on a baking sheet and cook in the oven at 400 °F (200 °C) for 12 to 15 minutes, basting with the reserved marinade partway through. Finish under the broil for 1 to 2 minutes to caramelize the top. You lose a little of that BBQ char flavour, but the result is still delicious and just as lacquered.
Fish sauce is a salty, umami Asian condiment made from fermented fish that adds depth to the marinade. Its smell is strong, but it disappears during cooking and leaves behind only a rich, savoury flavour. You can skip it if you don’t have any, but the marinade will be a bit less complex. If needed, replace it with a little extra soy sauce.
No, barely at all. The sweet chili sauce gives a light little kick, more sweet than spicy, that kids love. If you want more heat, add the sriracha (or a little more). For a completely heat-free version, simply leave out the sriracha: the salmon stays full of flavour thanks to the ginger, lime and sweet chili.
Keep it in a fresh Asian spirit. My quick sesame chinese noodles, a lime jasmine rice and my barbecued grilled broccoli are perfect accompaniments. A simple cucumber and lime salad also rounds out the meal really nicely.
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